Grilled Swordfish

Ingredients:

• 4 swordfish steaks (6 or 8 ounces each)
• 3 tablespoons olive oil
• Juice of 1 lemon
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Vegetables of your choice (e.g., bell peppers, zucchini, cherry tomatoes, red onion)
• 2 tablespoons balsamic vinegar
• Fresh parsley, chopped (optional, for garnish)

Instructions:

Please note all seafood should be cooked to a minimal internal temperature of 145°F

1. Preheat your grill to medium-high heat. Ensure the grill grates are clean and well-oiled to prevent sticking.

2. In a small bowl, whisk together the olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper to create a marinade.

3. Place the swordfish steaks in a shallow dish or resealable plastic bag. Pour the marinade over the steaks, ensuring they are evenly coated. Allow the fish to marinate for about 20-30 minutes at room temperature, or refrigerate for up to 1 hour if marinating for a longer period.

4. While the swordfish is marinating, prepare the vegetables. Cut the vegetables into bite-sized pieces. Toss them in a separate bowl with 1 tablespoon of olive oil, balsamic vinegar, salt, and pepper.

5. Thread the marinated swordfish steaks onto skewers, or you can cook them directly on the grill. Place the vegetable pieces on skewers or in a grilling basket.

6. Place the swordfish skewers and vegetable skewers/basket on the preheated grill. Grill the swordfish for about 4-5 minutes per side, or until opaque and easily flakes with a fork. Grill the vegetables for 8-10 minutes, turning occasionally until they are tender and slightly charred.

7. Once cooked, remove the swordfish and vegetable skewers/basket from the grill. Let them rest for a few minutes.

8. Serve the grilled swordfish and vegetables together on a platter. Garnish with freshly chopped parsley (optional).

Enjoy your flavorful grilled swordfish and vegetables! It's a satisfying and healthy meal option.